Mashed Potatoes

Mashed Potatoes

Mashed Potatoes

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Mashed Potatoes Recipe by Natasha Kravchuk from Natashas Kitchen.

Prep time: 15 minutes

Cooking time: 25 minutes

Servings: 10 servings

Ingredients

  • 4 lbs russet potatoes, (12 medium) peeled
  • 1 1/4 cups hot milk, (use 1 to 1/4 cups) we used whole milk
  • 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
  • 1 1/2 tsp salt, or to taste (we used sea salt)
  • 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)
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Directions

  1. Prepare Potatoes: Peel and rinse the potatoes in cold water. If they’re very large, cut them in half. For extra smoothness, remove any small knots with a spoon or potato peeler.
  2. Boil Potatoes: Place potatoes in a large pot (5 Qt+) and cover with cold water. Bring to a boil, then cook partially covered for 20-25 minutes, or until easily pierced with a knife. Avoid overcooking.
  3. Drain and Mash: Drain potatoes well and transfer to the bowl of a stand mixer. Using a whisk attachment, mash the potatoes lightly by hand first, then begin mixing on low speed for 30 seconds.
  4. Add Milk and Butter: Slowly drizzle in 1 to 1 1/4 cups of hot milk to reach your preferred texture, increasing the mixer speed to medium. Add softened butter, 1 tablespoon at a time, allowing a few seconds between each addition.
  5. Season and Serve: Once fluffy, add 1 1/2 tsp salt or to taste. Serve warm!
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Pumpkin Pie

Pumpkin Pie

Pumpkin Pie Recipe

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Pumpkin Pie Recipe by Lauren Allen from Tastes Better From Scratch.

Prep time: 30 minutes

Cooking time: 1 hour 5 minutes

Serving size: 12 servings

Ingredients

  • 1 pie crust (9-inch, deep dish, unbaked)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 15-ounce can of canned pumpkin or fresh pumpkin puree
  • 12-ounce can of evaporated milk
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Directions

  1. Preheat oven to 425°F.
  2. In a large bowl beat the eggs and pumpkin together. 
  3. In a separate bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Add to the pumpkin mixture.
  4. Gradually stir in the evaporated milk. Carefully pour the mixture into the unbaked pie crust. 
  5. Bake at 425°F for 15 minutes. 
  6. Reduce temperature to 350° F and bake for 40 to 50 minutes longer, or until the pie is set. 
  7. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit but it will continue to set up as it cools.
  8. Allow the pumpkin pie to cool completely on a wire rack. 
  9. Serve with whipped cream and caramel pecan topping, if desired.
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Stuffing

Stuffing

Easy Stuffing Recipe

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Stuffing Recipe by Holly from Spend with Pennies.

Prep time: 15 minutes

Cooking time: 55 minutes

Servings: 12 servings

Ingredients

  • 2 small yellow onions diced
  • 4 ribs celery diced
  • ⅔ cup butter
  • 1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage
  • black pepper
  • salt to taste
  • 12 cups dry bread cubes
  • 2 to 4 cups of chicken broth
  • 2 tablespoons fresh parsley or 2 teaspoons dry parsley
  • 1 tablespoon fresh herbs sage, thyme, and rosemary, or 1 teaspoon dry herbs
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Directions

  1. Preheat the oven to 350°F.
  2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and poultry seasoning (and rosemary if using). Reduce the temperature to medium-low and cook until tender, about 10-12 minutes. Cool slightly.
  3. In a large bowl, combine the bread cubes, onion mixture, parsley, and fresh herbs.
  4. Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
  5. Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
  6. Bake for 35 minutes, uncover, and bake for an additional 10 minutes.
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Productions

Productions

North Carolina Movie and TV Show Productions

One Tree Hill (Wilmington, NC)

One Tree Hill Set in North Carolina Productions
Photo by Logan Mock-Bunting/Getty Images

Set in the fictional town of Tree Hill, North Carolina, One Tree Hill was filmed in several locations, including near the battleship USS North Carolina and the University of North Carolina Wilmington campus. The series premiered to 2.5 million viewers, quickly growing to 3.3 million by its second week. Notably, One Tree Hill was one of only three shows to increase its viewership in the second episode of the 2003-2004 season.

Dirty Dancing (Lake Lure, NC)

Dirty Dancing Set in North Carolina Productions
Photo by Vestron/Getty Images

Dirty Dancing, the 1987 American romantic drama, was primarily filmed in Lake Lure, North Carolina. Additionally, scenes were shot in Mountain Lake, Virginia, with meticulous editing to create the illusion of a single location. In Lake Lure, filming took place at Camp Chimney Rock, a former Boy Scout camp.

Outer Banks (Wilmington, NC)

Outer Banks Set in North Carolina Productions
Photo by Charley Gallay/Getty Images for Netflix

Outer Banks is set and filmed in North Carolina’s Outer Banks. Although co-creator Jones Pae initially envisioned Wilmington as a filming location, Netflix chose not to due to House Bill 2 legislation. Wilmington didn’t appear in the series until the fourth season in 2023. Additionally, the show filmed in Charleston, South Carolina, and Morocco. Outer Banks the TV show is one of the more popular North Carolina productions.

A Walk To Remember (Wilmington, NC)

A Walk to Remember Set in North Carolina Productions
Photo by Warner Brothers/Getty Images

A Walk To Remember, filmed in Wilmington, North Carolina, took over 39 days during the summer of 2001. Because of this, the production utilized sets shared with Dawson’s Creek, including the school, hospital, and Landon’s home.

The Hunger Games (Western North Carolina)

Hunger games
Photo by Christian Marquardt/Getty Images

Filming for The Hunger Games primarily took place in North Carolina in 2012. Because of North Carolina law, Lionsgate acquired $8 million in tax breaks for filming in North Carolina. DuPont State Forest in North Carolina became the scene for District 12. Charlotte, Asheville, and Shelby were amongst other locations where filming took place in North Carolina.

Eastbound & Down (Shelby and Wilmington, NC)

Eastbound and Down
Photo by Frazer Harrison/Getty Images

Eastbound & Down takes place in Shelby, North Carolina, but filming occurred in Wilmington (NC), Myrtle Beach (SC), and Puerto Rico. The show premiered on February 15th, 2009, and concluded on November 17th, 2013.

Forrest Gump (Blue Ridge Parkway, North Carolina)

Forrest Gump
Photo by Paramount/Getty Images

Filming for Forrest Gump mainly took place in Georgia, North Carolina, and South Carolina. The 1994 film was an adaptation of the 1986 novel by Winston Groom. North Carolina filming locations included Blue Ridge Parkway, Grandfather Mountain, and the Biltmore Estate.

Talladega Nights (Charlotte, NC)

Will Ferrell speaks during a press junket promoting his new film "Talladega Nights: The Ballad of Ricky Bobby" before practice for the NASCAR Nextel...
Photo by Rusty Jarrett/Getty Images for NASCAR

Talladega Nights is set in both North Carolina and Alabama and except for one week of shooting, all filming occurred in North Carolina in 2006. Talladega Nights is one of the most notable North Carolina productions with most of the filming occurring in the Charlotte Metropolitan Area. Filming locations include the Charlotte Motor Speedway, Rockingham Speedway, and Concord, North Carolina.

Bull Durham (Durham, NC)

Bull Durham
Photo by The Mount Company/Getty Images

Bull Durham is based around the Durham Bulls baseball team and Durham, North Carolina. The 1988 film is based on the experiences of minor-league baseball from the viewpoint of writer/director Ron Shelton. Filming for Bull Durham took place in Durham Athletic Park and various other locations around Durham.

Entertainment News
Baked Mac and Cheese

Baked Mac and Cheese

Baked Mac and Cheese

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Baked Mac and Cheese Recipe by Trish from Mom on Timeout.

Prep time: 20 minutes

Cooking time: 30 minutes

Servings: 12 servings

Ingredients

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Gruyere cheese shredded
  • salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp smoked paprika (or regular paprika)
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Directions

  1. Prep: Preheat your oven to 350°F. Lightly grease a 3 qt or 4 qt baking dish.
  2. Combine Cheeses: Mix your shredded cheeses in a large bowl and set aside.
  3. Cook the Pasta: Boil pasta until 1 minute shy of al dente (follow package instructions). Drain, place in a large bowl, drizzle with a bit of olive oil, and stir. Set aside.
  4. Make the Cheese Sauce:
    1. Melt butter in a large pot or Dutch oven over medium heat.
    2. Whisk in flour and cook for 1 minute, until bubbly and golden.
    3. Gradually whisk in milk and heavy cream until smooth. Continue cooking, whisking constantly, until bubbles form, and cook for 2 more minutes. Season with salt and pepper.
    4. Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups and whisk until creamy and thick.
  5. Combine Pasta and Sauce: Stir the cooled pasta into the cheese sauce until fully coated.
  6. Assemble: Pour half of the mac and cheese into your baking dish. Top with 2 cups of shredded cheese, then add the remaining mac and cheese on top.
  7. Make the Topping: In a small bowl, mix panko crumbs, Parmesan, melted butter, and paprika. Sprinkle over the mac and cheese.
  8. Bake: Bake for about 30 minutes or until bubbly and golden brown. Serve hot!
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Thanksgiving Turkey

Thanksgiving Turkey

Thanksgiving Turkey

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Easy Thanksgiving Turkey Recipe by Lauren Allen from Tastes Better from Scratch.

Prep time: 20 minutes

Cooking time: 3 hours 30 minutes

Servings: 16 servings

Ingredients

  • 1 12-20 pound turkey*
  • 1 onion, peeled and quartered
  • 1 lemon, quartered
  • 1 apple (your favorite kind), quartered
  • .75 ounce container of fresh rosemary*
  • .75 ounce container of fresh thyme*
  • .75 ounce container of fresh sage*
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Directions

  1. Thaw the Turkey: For a frozen turkey, allow 24 hours of thawing time in the fridge for every 5 pounds. For extra safety, add an extra day.
  2. Prepare for Roasting: Take the thawed turkey out of the fridge 1 hour before roasting to let it reach room temperature. Adjust your oven rack to center the turkey, and preheat the oven to 325°F.
  3. Make Herb Butter: Mix room-temperature butter with minced garlic, salt, pepper, 1 tablespoon each of fresh chopped rosemary and thyme, and ½ tablespoon of sage. Save remaining herbs for stuffing.
  4. Prep Turkey: Remove the packaging and take out the neck and giblets (reserve for gravy or discard). Pat the turkey dry with paper towels.
  5. Season and Stuff: Season the turkey cavity with salt and pepper. Fill with quartered lemon, onion, apple, and extra herbs.
  6. Add Butter Under the Skin: Gently loosen the skin above the breasts and spread a few tablespoons of herb butter underneath.
  7. Set Up in the Pan: Tuck the wings under the bird and place it on a roasting rack inside a roasting pan.
  8. Butter the Exterior: Soften the remaining herb butter in the microwave for about 30 seconds. Brush it over the entire turkey, including the legs and wings.
  9. Roast the Turkey: Roast at 325°F for about 13-15 minutes per pound. Insert a thermometer in the thigh and breast; it should reach 165°F. (If removed at 160°F, it will continue cooking under foil to reach 165°F.)
  10. Tip: Check halfway through roasting. Once the skin is golden, cover the top with foil to prevent overcooking. Alternatively, start with foil tented and remove during the last hour for browning.
  11. Rest and Carve: Let the turkey rest for 20-30 minutes before carving. Reserve drippings for gravy.
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Green Bean Casserole

Green Bean Casserole

Green Bean Casserole

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Green Bean Casserole Recipe by Holly Nilsson from Spend with Pennies.

Prep time: 10 minutes

Cooking time: 40 minutes

Servings: 8 artichokes

Ingredients

  • 4 cups frozen cut green beans thawed, see notes for canned or fresh beans
  • 10.5 ounces condensed cream of mushroom soup 1 can
  • ½ cup milk
  • 1 teaspoon soy sauce
  • ½ teaspoon black pepper
  • ¼ teaspoon seasoned salt more to taste
  • 1 ½ cups crispy fried onions divided
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Directions

  1. Preheat the oven to 350°F.
  2. If using fresh or frozen green beans, boil just until tender crisp (see notes).
  3. In a large bowl, combine green beans with soup, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese if using (see notes). Transfer to a 2qt or 8×8 baking dish.
  4. Bake uncovered for 30 to 35 minutes or bubbly.
  5. Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden.
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Pecan Pie

Pecan Pie

Pecan Pie

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Pecan Pie Recipe from Tastes Better from Scratch.

Prep time: 15 minutes

Cooking time: 50 minutes

Servings: 12 artichokes

Ingredients

  • 1 Homemade pie crust, unbaked (my recipe makes 2 crusts, so you can freeze the other crust, or cut the recipe in half)
  • 1 cup granulated sugar
  • 3 Tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/3 cup salted butter, softened or melted
  • 3 large eggs
  • 1 1/2 cups pecan halves (can chop the pecans or leave them whole)
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Directions

  1. Prepare the Crust: Make your favorite pie crust and place it in a 9-inch pie dish. Refrigerate while you make the filling.
  2. Make the Filling: In a large bowl, whisk together the sugar, brown sugar, salt, corn syrup, and softened or melted butter. Add eggs and vanilla, whisking until smooth.
  3. Add the Pecans: Reserve a few pecans for topping, and stir the rest into the batter. Pour the filling into the pie crust. Arrange the reserved pecans on top and gently spoon some batter over them.
  4. Bake the Pie: Bake at 425°F for 10 minutes, then reduce the oven to 350°F and bake for an additional 50 minutes. Halfway through baking, tent the pie loosely with greased foil to prevent over-browning.
  5. Check for Doneness: The pie is ready when it’s mostly set with only a slight jiggle in the center. If it’s still very jiggly, bake for 5-10 minutes or until set.
  6. Cool Completely: Let the pie cool for several hours before slicing, or refrigerate it for 1-3 days before serving.
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Antipasto Platter

Antipasto Platter

Antipasto Platter

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Antipasto Platter Recipe by Sam Hu from Ahead of Thyme.

Prep time: 10 minutes

Cooking time: N/A

Servings: 8-10 servings

Ingredients

  • 1 cup marinated olives
  • 1 cup marinated artichoke hearts
  • 1 cup roasted red peppers
  • 1 cup marinated mushrooms
  • 1 cup marinated mozzarella balls
  • 1 pound cheese (2-3 varieties including soft cheese and hard cheese, such as parmesan, gouda, provolone, or gorgonzola)
  • 400 grams cured meats (such as salami, prosciutto, pepperoni)
  • 2-3 assorted crackers and/or bread (such as sliced ciabatta, pita chips, and breadsticks).
  • 1 cup vegetables (such as cherry tomatoes and cucumbers)
  • optional: nuts, fruit, honey, olive tapenade, fresh herbs
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Directions

  1. Arrange Bowls of Marinated Items: Place small bowls of marinated items (like olives or artichokes) on a large platter, spacing them apart for visual balance.
  2. Add the Cheese: Place cheese around the bowls, keeping space between each type.
  3. Arrange Cured Meats: Roll up slices of cured meats and place them around the cheese and bowls for a pleasing presentation.
  4. Add Crackers and Bread: Fill any remaining gaps with crackers and bread, spacing them out.
  5. Fill Gaps with Vegetables: Use fresh vegetables to fill any large empty spaces for a complete, inviting look.
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Butternut Squash Noodles

Butternut Squash Noodles

Butternut Squash Noodles

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Butternut Squash Noodles Recipe by Amanda Celestino from The Spruce Eats.

Prep time: 30 minutes

Cooking time: 6 minutes

Servings: 2 servings

Ingredients

  • 1 to 2 butternut squashes, depending on size (neck should be 3 to 5 inches long)
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons unsalted butter
  • 2 tablespoons grated Parmesan cheese, more to taste
  • 1/4 teaspoon fine salt, more to taste
  • 1/4 teaspoon freshly ground black pepper, more to taste
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Directions

  1. Prepare the Butternut Squash: Wash the butternut squash, then cut it in half crosswise to separate the long neck from the round bottom. Peel the neck portion, saving the round bottom for another use (you can peel, chop, and roast it separately).
  2. Make the Noodles: Cut the peeled squash neck to fit your spiralizer, following the instructions. Use the shredder blade to create spaghetti-like noodles (about 4 cups).
  3. Dry the Noodles: Place the noodles on paper towels or a clean dish towel, cover with more towels, and gently press to remove any excess moisture.
  4. Cook the Noodles: Heat a large skillet over medium-high heat, adding oil once hot. When the oil shimmers, add the noodles. Reduce heat to medium and cook, stirring occasionally, until tender and lightly golden, about 4-6 minutes.

Finish with Butter and Cheese: Add butter to the skillet, stirring until it melts and coats the noodles, about 1 minute. Sprinkle with Parmesan and toss. If the noodles are too thick, add water 1 tablespoon at a time to loosen. Season with salt and pepper to taste, then serve warm.

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